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We do!! But we usually only make them for special occasions or holidays.
This bacon ranch cheese ball is one of our go-to appetizers for Thanksgiving and Christmas – we make it EVERY year! The addition of the creamy ranch dip adds SO much flavor. Not to mention the bacon and cheese! Now that’s a recipe for delicious.
Like most cheese balls, this is great for parties and takes just minutes to make (and eat)! Simply add your favorite dippables (like veggies and crackers) and enjoy!!
Why we think you’ll love it:
- Ready in no time. This easy appetizer takes just 10 minutes to put together!
- Great for storing. Cheeseballs can chill in the fridge for hours, making them perfect for prepping ahead.
- Enough for everyone! Serving around 24 people – there’s plenty to share.
Bacon Ranch Cheese Ball Ingredients and Substitutions
- 2 (8-ounce) packages cream cheese – cold NOT room temperature
- ⅓ cup Marzetti Ranch Dip
- 1½ cups shredded cheddar cheese – or mild cheddar cheese, pepper jack, or Colby jack cheese
- ⅓ cup chopped bacon, divided – see Bacon in the Oven
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried parsley
- ⅛ teaspoon ground black pepper
- serve with – carrot sticks, celery sticks, apple slices, mini bagels, pretzels, crackers, pita chips, tortilla chips, or crostini
How to Make a Bacon Ranch Cheese Ball
- MIX. In a large mixing bowl, combine 2 (8-ounce) packages of cold cream cheese, ⅓ cup ranch dip, 1½ cups shredded cheddar cheese, 3 tablespoons chopped bacon, ½ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon parsley, and ⅛ teaspoon pepper. Use a hand mixer and mix just until combined.
- ROLL. Roll the cream cheese mixture into a large ball, or two smaller balls. Then roll in the remaining salty bacon.
- CHILL. Refrigerate for 1 hour before serving.
Bacon Ranch Cheese Ball
Ingredients
- 2 (8-ounce) packages cream cheese, cold NOT room temperature
- ⅓ cup Marzetti Ranch Dip
- 1½ cups shredded cheddar cheese
- ⅓ cup chopped bacon, divided
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried parsley
- ⅛ teaspoon ground black pepper
Instructions
- In a large bowl, combine the cream cheese, ranch dip, shredded cheddar, 3 tablespoons chopped bacon, garlic powder, paprika, parsley, and pepper. Use a hand mixer and mix just until combined.
- Roll the mixture into a large ball, or two smaller balls. Roll in the remaining bacon.
- Refrigerate for 1 hour before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make this cheeseball ahead of time but wait to coat it in bacon bits until the day of, or they might get a little soggy. Wrap in a large piece of plastic wrap and store in the refrigerator for 1-2 days or freezer for 4-6 weeks. Thaw if needed and roll in cooked bacon bits before serving.
Cover and store leftover cheeseball in the fridge for 4-5 days.
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This recipe was originally published December 2017.
Marzetti® dips are so tasty and great for any occasion!! For more information about Marzetti go HERE or find them on Facebook HERE.
Today is 12/22/21 and I just tried to save, on Pinterest, your cheese ball and meatball appetizer recipes but there seems to be some kind of problem. I’m hoping the problem will be corrected so I can save the recipes to Pinterest.
Hi Cassie! I just tried saving it to Pinterest and it worked ok for me. Hopefully it ended up working for you too so you could save and enjoy the recipes!! 🙂
Is the Marzetti dip a dry powder?
It’s not. It’s a refrigerated ranch dip. You can find it in the refrigerator aisle right next to all of the produce.
I absolutely love cheeeseballs, and you can never go wrong with bacon, ranch, and cheese!
the family loved it tonight
It say’s 154 per serving but how much is a serving?
looks yummy
Thank you so much!! I hope you try it!!
Very fiRst cheese ball ive made. Loved it. For Sure making it again.
Woohoo..thank you for giving it a try! Glad you liked it!